Are you ready to tantalize your taste buds with a slice of autumn perfection? This Pumpkin Supreme Pie recipe is the ultimate comfort food, perfect for cozy evenings and Thanksgiving gatherings. Forget those complicated, store-bought pies – this homemade version is surprisingly easy to make, bursting with flavor, and guaranteed to impress your family and friends. It's the perfect blend of creamy pumpkin, warming spices, and a flaky, buttery crust. Let's get baking!
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. You can either blind bake the crust (by lining it with parchment paper and filling with pie weights or dried beans before baking for 15 minutes at 375°F) or bake it directly with the filling.
Making the Filling and Baking the Pie:
- Preheat oven: Preheat your oven to 425°F (220°C).
- Combine filling ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined.
- Pour filling into crust: Pour the pumpkin filling into the prepared pie crust.
- Bake: Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until a knife inserted near the center comes out clean. If the crust starts browning too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for Pumpkin Pie Perfection:
- Use good quality pumpkin puree: This makes a big difference in the flavor of your pie.
- Don't overmix the filling: Overmixing can incorporate too much air, resulting in a tough pie.
- Let the pie cool completely: This prevents a runny filling.
- Garnish: Once cooled, garnish your pie with whipped cream, a sprinkle of cinnamon, or a dusting of powdered sugar.
Variations:
- Spiced Pecan Pumpkin Pie: Add ½ cup of chopped pecans to the filling for a delicious twist.
- Pumpkin Cream Cheese Pie: Stir in 8 ounces of softened cream cheese to the filling for a richer, creamier pie.
- Gluten-Free Crust: Use your favorite gluten-free pie crust recipe or store-bought gluten-free crust.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Saturated Fat: 10-14g
- Cholesterol: 60-80mg
- Sodium: 200-250mg
- Carbohydrates: 40-50g
- Sugar: 25-30g
- Protein: 5-7g
This Pumpkin Supreme Pie is a delightful treat that’s perfect for any occasion. Enjoy the delicious flavors of fall with this easy and satisfying homemade pie recipe! Happy baking!